Vegan and Gluten Free Kneidlach
It is challenging, to say the least, to prepare vegan and gluten free kneidlach (even healthy to boot!). The kneidlach can be served with your favorite soup. I used a homemade clear vegetable stock.
The Ingredients
4 cups of “cauliflower rice” (1 medium sized cauliflower)
½1 t grated fresh ginger
1 t black salt
2 vegan eggs (1 T whole flax seed + 3 T water) X 2
"Cauliflower Rice"
Using your food processor’s knife blade, cut the cauliflower until it is of a rice or shredded coconut consistency.
Let the “rice” sit on the countertop for about two hours.
Using a cheese bag or a cloth diaper, squeeze and drain the “rice”. Use the drained liquid for your soup.
Vegan “Eggs”
Mix two tablespoons of whole flax seed with six tablespoons of water and let sit for twenty minutes.
Mix
Mix all of the ingredients together: the dry cauliflower “rice”, vegan “eggs”, ginger and salt. Taste and adjust, flavoring for your palate.
Sculpt
The quantities used in the recipe made about 30 small matzah balls.
Bake
Don’t add the kneidlach to the soup without baking first else they will disintegrate into soup (Trust me, I tried it!). Bake the balls on a greased pan at 350 ºF for 20-30 minutes. Make sure to bake both sides.
Serve
I prepared the matzah balls the day before. To serve I heated the soup and added the matzah balls at room temperature. I would not overheat the matzah balls.
Bon Appétit!
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